• BH+G 2736

    From Dave Drum@1:2320/100 to All on Thu Sep 8 05:32:04 2016
    MMMMM----- Recipe via Meal-Master (tm) v8.06

    Title: Chicken & Stuffing Bake
    Categories: Poultry, Vegetables, Herbs, Rice, Dairy
    Yield: 8 servings

    1 c Water
    1 c Chopped red bell pepper
    1/2 c Chopped onion
    1/2 c Long grain rice
    8 oz Pkg herb-seasoned stuffing
    - mix
    2 c Water
    4 c Diced cooked chicken
    3 lg Eggs; lightly beaten
    10 3/4 oz Can cream of chicken soup
    1/2 c Sour cream
    1/4 c Milk
    2 ts Dry sherry (opt)

    In a medium saucepan bring the 1 cup water to boiling.
    Stir in sweet pepper, onion, and uncooked rice. Reduce
    heat to low. Simmer, covered, about 20 minutes or until
    rice and vegetables are tender and water is absorbed.

    Preheat oven to 350+.F/175+.C.

    Grease a 3 quart rectangular baking dish; set aside. In a
    large bowl combine stuffing mix and the 2 cups water. Stir
    in chicken, eggs, and half of the condensed soup. Stir in
    cooked rice mixture. Spread in prepared baking dish.

    Bake, uncovered, for 35 to 40 minutes or until heated
    through.

    Meanwhile, for sauce, in a small saucepan stir together
    the remaining soup, the sour cream, and milk. Cook over
    low heat until heated through, stirring occasionally. If
    desired, stir in sherry.

    Let casserole stand for 5 minutes before serving. Cut into
    squares to serve. Spoon sauce over squares.

    Better Homes & Gardens | April 2015

    MM Format by Dave Drum - 15 April 2015

    Uncle Dirty Dave's Archives

    MMMMM

    ... Remember the seaweed is always greener in somebody else's lake!

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